Sous Vide Nashville Style Hot Chicken
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Pro-level cooking techniques made simple.
Ingredients for 4
8 pieces chicken (light or dark)
2 cups buttermilk
1/2 cup hot sauce
2 cups flour
4 tablespoons cayenne powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon chili powder
1 cup of canola oil for oil coating
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
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Step 2
Set Anova Sous Vide Precision Cooker to 140°F / 60°C for white meat and 155°F / 68.3°C for dark meat.
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Step 3
Season chicken with salt and add to vacuum bag or ziplock bag. Reserve buttermilk/hot sauce mixture until finishing steps.
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Step 4
Place in water bath and sous vide for 3 hours.
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Finishing Steps
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Step 0
Remove chicken from bag, place on cooling rack and pat dry.
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Step 1
Set up a dredging station with one bowl of flour and one bowl of buttermilk/hot sauce mixture. Coat chicken in flour, shaking off excess, then coat in buttermilk, then back into the flour until evenly coated. Rest chicken on cooling rack for 15 min.
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Step 2
Heat a deep pot or pan with canola oil to 400°F / 204°C. Add chicken piece by piece (may need a couple batches) and fry until golden, 3-4 minutes. Remove from pot and rest on rack to drain.
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Step 3
Add oil, cayenne, brown sugar, garlic powder, smoked paprika, and garlic powder to small bowl and mix to combine. Coat chicken in spicy oil and serve!